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![Honey and cocoa ice cream with macadamia brittle](https://cdn.sanity.io/images/yg2dvvx6/production/781cc65546ac63ad5571a3c4ca8365bb46d6372b-800x800.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Honey and cocoa ice cream with macadamia brittle
![a jar of Rowse Spreadable Honey](https://cdn.sanity.io/images/yg2dvvx6/production/b150730cf2043b683b872e7c2546d5fbb2a8c58d-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
About
Ice cream is one of my favourite treats and that is no matter the weather.
It is great on brownies and crumbles during the winter and refreshing on a hot summer day.
When it comes to making dessert, I love a combination of textures. Soft with crunchy, cold with hot. Here I am using some macadamia brittle to add some crunch to the softness of the ice cream. Feel free to substitute the macadamia nuts with almonds, peanuts, brazil nuts, or pecan nuts. I have found that the macadamia brittle is also great to nibble on. When working with cocoa, I have found that adding a small amount of coffee helps to elevate the cocoa flavour. In this recipe, I am using a mix of Rowse honey and cocoa which gives the ice cream a rich and delicious flavour. You can also use this to make some sauce to drizzle over your ice cream when serving, by gently warming the mixture.
Hermine, Semi-finalist of The Great British Bake Off 2020
Ingredients
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
For the macadamia nut brittle
- 1
Butter a baking sheet or use a silicone mat and set aside.
- 2
Using a saucepan, make some caramel by add the caster sugar, the glucose syrup, and cook on a low to medium heat until golden brown.
- 3
Add the macadamia nuts and vanilla to the caramel and stir.
- 4
Take the pan off the stove and add the butter, salt and bicarbonate of soda.
- 5
Pour the mixture on the tray or silicone mat. Spread it around and allow it to cool completely.
- 6
Break it in small pieces ready to be added to your ice cream.
For the ice cream
- 1
In a saucepan, add the double cream and coffee powder and bring it to a simmer.
- 2
Remove the pan from the stove, add the Rowse Spreadable honey and cocoa and stir until dissolved and smooth. Set aside.
- 3
In a separate saucepan, add the milk and salt and bring to a simmer.
- 4
In a separate bowl, whisk the egg yolks until well combined. Pour the warm milk over the egg yolks slowly, while continuously mixing.
- 5
Return the mixture to the saucepan and continuously mix with a spatula until the mixture has thickened and coats the spatula.
- 6
Strain the custard into the honey and cocoa mixture and stir until well combined and smooth.
- 7
Add the vanilla, the condensed milk and stir. Allow the mixture to cool and then refrigerate until cold.
- 8
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- 9
Toward the end of your ice cream cycle, when it is soft and set, sprinkle over the macadamia nut brittles. Mix well to combine, pour into a container and freeze until ready to enjoy.